Cooking with Kaylie: Chocolate Covered Espresso Beans

I’ve always wanted to make chocolate covered espresso beans. They’re delicious and bite Chocolate Covered Espresso Bean Ingredientssized and oh-so-pretty! However, every time I’ve tried, I’ve ended up with sparsely coated beans or something more akin to espresso bean chocolate bark.

So, when I was in the craft store browsing at all the lovely baking and candy making supplies and happened upon a chocolate mold that I thought might make my chocolate covered espresso bean dream a reality, I was sold. Sure, it’s a square mold that makes candy bar shaped chocolate pieces, but it would do the trick.



  • Place an espresso bean and any mix-ins in each piece of the mold
  • Melt chocolate in microwave in 30-second increments, stirring between intervals
  • Pour chocolate into each piece of the mold, completely filling
  • Place mold in freezer for 5-10 minutes or until chocolate is completely set
  • Remove chocolate from the mold
  • Enjoy!

I made four varieties: dark chocolate covered, milk chocolate covered Chocolate Covered Espresso Beanswith walnuts, milk chocolate covered with coconut and milk chocolate covered with marshmallow. All of them were delicious, though I did hear quite a few murmurs that coconut was the best!

The flavors from Velton’s Twilight worked amazingly well with all the variations. The dark chocolate covered espresso beans had a deep and robust flavor while the milk chocolate varieties were sweeter, which was nicely accentuated by the dark roast.

My only regret? That I didn’t have a sweet chocolate mold that would make the chocolate covered beans look like coffee beans! Oh man, that would have been the icing on the cake. Maybe next time…

3 thoughts on “Cooking with Kaylie: Chocolate Covered Espresso Beans”

  1. I used regular coffee beans and even with toasting them in the oven beforehand they were fibrous/ chewy. Is the espresso bean less fibrous?

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